In a large heavy saucepan melt butter. Add onions and heat and stir over medium-low until caramelized. Add garlic, salt, cinnamon, and nutmeg. Cook and stir for a minute.

Add half of the vegetable stock and the 6 chicken bouillon cubes. Stir until cubes are dissolved.

Add remaining stock and pumpkin puree. Stir until well mixed.

Pour mixture into a blender and puree. Add coconut milk and puree until just mixed. Serve warm. Makes 6 servings. Recipe from Brenda Klyn.